Chocolate Dream Bars
servings
In the mood for chocolate, but don’t want to heat up the oven? Chocolate Dream Bars are the perfect no-bake dessert with chocolate pudding and whipped cream layered on a crunchy Oreo cookie crust.
Ingredients
- 30 Chocolate Oreos with filling divided
- 4 tablespoons butter
- 3.9 ounces chocolate pudding
- 1 ½ cups milk
- 8 ounces cream cheese room temperature
- ½ cup powdered sugar
- ½ teaspoon pure vanilla extract
- 8 ounces Cool Whip or 1 recipe of this Stabilized Whipped Cream divided
- plain Hershey Bar or chocolate bar for chocolate curls for garnish
Instructions
- If desired, line an 8 X 8-inch baking pan with parchment so that it comes up and just over at least two of the sides. This will make it easier to lift the bars out of the pan to cut and serve more precise slices when serving, but isn't necessary.
- In a blender or food processor, finely crush 20 of the cookies. Place the remaining 10 cookies in a small resealable bag and crush with a rolling pin or with your fingers. You will sprinkle those on top of the final layer of Cool Whip.
- In a medium microwaveable bowl, melt the butter in the microwave for about 30 seconds. Stir to melt completely, if needed. Add the cookie crumbs to the butter and mix together until well moistened.
- Put the crumb mixture into the baking pan and spread to the corners, patting down to make a level crust. Place pan into the freezer for at least 30 minutes to harden.
- In a small mixing bowl, combine the chocolate pudding with the 1 ½ cups of milk. Do not use the two cups of milk as stated on the box of the pudding, we want the pudding to be a bit more stable and thick. Place into the refrigerator while you prepare the cheesecake layer.
- In a medium mixing bowl, beat the cream cheese until smooth. Add the powdered sugar and vanilla and mix thoroughly. Fold in one cup of the Cool Whip (or stabilized whipped cream) until completely combined.
- Place dollops of the cream cheese over the frozen crust and spread into an even layer.
- Do the same with the pudding on top of the cheesecake, placing dollops and spreading to the corners and sides of the pan.
- Spread the remaining Cool Whip or stabilized whipped cream over the top of the pudding. Refrigerate for a minimum of two hours or freeze for one hour before serving.
- Using a vegetable peeler, gently scrape the side of the chocolate bar to create chocolate curls. Sprinkle the curls and crushed cookies over the top.
Nutrition
Serving: 1serving | Calories: 453kcal | Carbohydrates: 55g | Protein: 6g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 48mg | Sodium: 484mg | Potassium: 246mg | Fiber: 2g | Sugar: 38g | Vitamin A: 605IU | Calcium: 113mg | Iron: 5mg